jmbrightman

the ribs are good, but not smoked. they won a Steve Levy "Golden Spoon" award a while back. the food overall is good (a B - B+ sounds about right), but the parking in that neighborhood is nightmarish.

Flying into Miami, then driving in. we start the drive around 9:30 Friday morning.

Hogfish Grill looks great for a leisurely lunch.

thanks, Holly. thanks to the pics from B.O.'s on your www.hollyeats.com Florida page, it is cemented as a lunch destination. We have heard about Blue Heaven from a few people - definitely one of our breakfasts. If shrimp and grits are on the menu, I may go twice.

Our first visit to Key West...we will be staying at the Westin on Duval St. Friday night dinner reservation is 915 Duval, Saturday dinner (Valentine's Day) is Marquesa. 7 more meals to enjoy! Recent impressions of Marquesa or 915 also welcome. Thanks in advance for your input.

This thread makes me miss my local outpost of Chengdu1 so much I could cry.

Sport Peppers

1991 - pre-Internet, pre- a lot of things...The one time I used a food processor I was not happy with the texture, and never used it again. The horseradish adds a nice touch of heat/flavor, and the kielbasa makes it a meal. Thanks for digging it up for me. I am going to make a batch tonight.

any chance you post a link to the recipe? I had yours from the City Paper from way back when, now can't find the copy.

Does anyone have Holly Moore's Snert recipe? I cut it out of the City Paper about 15 years ago. and now can't find my copy.

we are going to Cochon for dinner the night before, must...exercise...restraint...

bumping this up because we are going for brunch for the first time next weekend - any changes from the wondrousness previously reported?

any info you can find will be greatly appreciated. ← Sorry guys, I did speak to Lien and he has sold the South Jersey location. He lost a boatload of money. I know how he feels. Eric ← It is a shame. The new owner is serving up more tired General's Chicken and Happy Family.

Here is another spot to try - Rude Hawgs Pit BBQ just opened a place near my home in Washington Twp, about 2 minutes from the start of the AC Expressway. Their brisket is the best I have tried, and the pulled pork is also very good. Ribs are good, not great. http://www.rudehawgsbbq.com/ribs_birds.html

any info you can find will be greatly appreciated.

I called to order a few nights ago, and was told the restaurant had changed owners. No more authentic Szechuan in South Jersey, far as I know. If you find something, let me know.

well...duh....giant shocker your own rubbed/smoked meats are better...gotta try the lemon juice/water thing...

Since the meatballs are served in brown gravy with jelly on the side, is it rude to ask if the crayfish are served in some unfamiliar way?

We also went to Fuji for the first time Saturday night. The place was surprisingly empty, given the level of eGullet love. We sat at the sushi bar, and had the Kumamoto oyster appetizer (good), the pan seared soft shell appetizer (great, one had me wanting another), then the sushi and sashimi samplers, still hungry so we finished with another soft shell crab and a shrimp tempura roll (excellent). We were planning to order omakase, but the menu stated only weekdays, order in advance (while the party next to us was clearly enjoying omakase).

If you can park at Bomb Bomb, you can park anywhere. Glad to hear you enjoyed your meal. I always get the chicken and rib combo. Very good stuff.

hm. I stand corrected. I won't argue with mrbigjas. ← wait don't get the wrong impression -- i should clarify: i don't know much about the specifics of various bbq. i only know that at kreuz's in lockhart, they smoke brisket over oak and it's like, the best thing ev-AR. ← I respect your opinion (and that of the many other knowledgeable folks that post on these boards). I don't think I have eaten anything smoked over oak - hickory and mesquite, as well as fruitwoods, but no oak. I thought of oak as good for fire, but not in the low and slow category. Now I need to find a source of oak chunks. With regard to a communal wood purchase - a cord is a lot of wood - when we buy a cord of firewood, it is delivered in a dumptruck, and I stack it in (2) 8 foot long x 4 foot high racks, in the best sun exposure available for seasoning. Those 10# bags of hickory or mesquite available at Lowe's may be relatively pricey, but they make up for it in convenience.

dude! lockhart, tx! brisket dry rubbed over post oak. man oh man. that's the jawn right there. ← hm. I stand corrected. I won't argue with mrbigjas.

hm. I stand corrected. I won't argue with Weber.

We lived blocks from all of those listed for years before we moved to South Jersey. The mussels posillipo and veal chop at La Stanza are particularly good, and the benefit of the parking lot makes it a great place for those traveling by car. The veal picante, lasagna, and eggplant parm at Criniti's remain the standard by which all others are measured (and I am still searching for something as good or better).

I have had great results with the 10lb. bags of hickory and mesquite chunks found at Lowe's or Home Depot. I have never heard of using oak for smoke flavor. I would like to try some fruitwoods this season, and will reach out to some of the local orchards after reading this thread. .